Spaghetti bolognese is pretty easy to make. However you make it, either from scratch by boiling down your own tomatoes orĀ using an off the shelf pasta sauce, here are four ingredients to graduate your humble spaghetti bolognese from great to special:
- use fresh pasta. You don’t have to make it yourself, it’s readily available from the cold section of a good supermarket or deli. And don’t forget to salt the boiling water. (Salting before the water has boiled can damage your saucepan).
- add red wine - real wine, not cooking wine. Cheap wine tastes cheap, even in cooking.
- add Bamboleo sun-dried tomatoes. Bamboleo are the only brand we use in our gourmet gift baskets because they are the best I’ve ever tasted. Just the right blend of acidity, salt and tomatoe flavour. Dice into small pieces to add delightful flavour pockets in the pasta sauce.
- Add garlic
- Optional - Add diced bacon - though I prefer to dice my own from fresh rashers.
- Of course use premium, fresh ground beef mince.
Simple, quick and easy - but the finishing touches that make a big difference! Bon apetite!
By the way if adding to an off the shelf past sauce, my presonal favourite is Leggo’s the Stir through Pasta Sauces - particularly the Sundried Tomato & Roasted Garlic and the Char-grilled vegetable.

